Sunday Southern Supper

Last year for Thanksgiving I went to Alabama for the first time. During the visit, I got a taste of true southern food and my favorite dish was grits. How have grits not made their way to my part of California? The only kind I kind find at the grocery store are instant...YUCK! I bought the real thing online and when it came I was so exicted. We invited some friends over for dinner and I think I sold them on grits deliciousness as well.

Paula Deen's Sausage and Grits Casserole

White Wine, Shallots and Vinegar Potato Salad

Mini Cornbread Muffins

Baked Beans
I also made a lemon merigune pie. Sadly, I competely forgot to photograph it but it's the perfect excuse to make another one.
Do you have a favorite southern dish?

Sausage and Grits Casserole
adapted by Paula Deen

Ingredients:
1 cup uncooked grits (not instant)
1 lb bulk breakfast sausage (if you need to use links, finely dice the cooked links)
1 cup onion, diced
2 (4 1/2 ounce) cans green chilies, drained and chopped
1/2 cup butter
2 eggs, slightly beaten
2 cups cheddar cheese, shredded
10 drops Tabasco sauce
1 teaspoon sweet paprika
1/4 cup fresh parsley, chopped (I used chives)

Directions
1 Preheat the oven to 325°F.
2 Cook the grits in 4 cups of salted water until done (follow package directions) Saute the sausage and onions, breaking the sausage into small pieces.
3 Drain the grease from the sausage and onions.
4 Add the chilies, butter, eggs, cheese and Tabasco to the cooked grits.
5 Combine the sausage and onions with the grits mixture.
6 Pour everything into a 9"x 13" casserole and garnish with the paprika and parsley.
7 The mixture can be refrigerated for up to two days before baking (bring to room temperature before baking to use the same bake time).
8 Bake at 325°F for one (1) hour.

Nigella Lawson's Banana Bread

One of the first cookbooks I purchased for myself is Nigella Lawson's How to be a Domestic Goddess. Even now that I have so many cookbooks I'm sometimes overwhelmed by recipe choices, I still pull out her book for my favorite banana bread recipe. I love the liquor soaked raisins, crunchy walnuts, and the delicious banana flavor that isn't masked by too much sugar. You can find the recipe on her website Nigella.com or buy the cookbook. I know you won't be disappointed.

Hot out of the oven. For this loaf, I didn't have any bourbon or rum in the pantry so I used brandy instead. It was still really yummy but I prefer the bourbon.

I like thick slices of banana bread but the shape still holds well if you slice it thinly.

Normally, I don't so this, but for a treat I add unsalted butter and sugar on top while it's still warm. MMMMMMM....baker's paradise.

What is your favorite breakfast bread? Is it in one of your favorite cookbooks?

Pizza Margherita

Good Morning All,
I hope you had a wonderful weekend. Did anyone do anything fun and exciting? I finally went to see Bridesmaids. It was cute. I don't know that I'd see it again but worth a few laughs.
The recipe below is a testament that my basil plant is still alive. Yay! I haven't killed it yet. It is almost out of leaves though. I hope they grow back quickly.

This is my own recipe for Pizza Margherita.
I used one ball of dough from Fresh & Easy. I prefer it over the dough from Trader Joes.
Once you shape you pizza dough, add a layer of pizza sauce (Trader Joes brand) layer thinly sliced pieces of fresh mozzarella, slices of roma tomatoes, then sprinkle with torn pieces of basil and parmesean cheese. Bake at temperature specified on dough package until cheese is bubbly and crust is golden. I drizzled a little olive oil the tip before I served it.
Delicious!
What is your favorite pizza?

Attempting to Break Down A Chicken

Roast Chicken was on the menu but the store didn't have my usual organic chicken broken down into perfect pieces for roasting. They did however have a whole chicken. I figured, how hard could it be to break down a chicken? I'd seen Ina do it on the Barefoot Contessa. Surely, I could do it too. Um, no. I was able to remove the back bone but after leaning on it with all my weight to crush and therefore flatten the chicken I got sqeamish and gave up. Into the pan it went. Something about the cracking bones freaked me out and it just wasn't worth it. It was still delicious. Roasted at 400 deg with red potatoes, drizzled with olive oil, balsamic vinegar and sprinkled with salt and pepper. The asparagus are added to the pan about 10 minutes before it's done.

Here she is, my beautifully roasted but still almost whole chicken. Have you ever broken down a chicken? How did it go?

Jamie Oliver- Oatmeal Raisin Cookies

According to my husband these taste healthy but are still good. LOL Whatever that means. I think they're delicious. The little hint of cinnamon is perfect with the raisins.

Oatmeal Raisin Cookies
Adapted from Jamie Oliver

ingredients

• ½ cup (1 stick) unsalted butter, at room temperature, plus extra for greasing the pan
• ¾ cup dark brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• ¾ cup whole wheat flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• 1½ cups "old-fashioned" oats ½ cup raisins

Jamie's Top Tips

This is really easy to make fresh, but if you’re really busy you can freeze the dough, just defrost thoroughly before use – it’s a great thing to have up your sleeve for when you have unexpected guests.

Be creative and add your favorite mix-ins to the cookies – any kind of dried fruit, nuts or chocolate combination works a treat.

For round, flat cookies, just press the cookies with the palm of your hand after dropping them onto the baking sheet.

Method

Preheat the oven to 350 F. Lightly grease one or two baking sheets.

Cream the butter and the sugar together in a mixing bowl (by hand with a wooden spoon or using a handheld electric mixer) until fluffy. Beat in the egg. Stir in the vanilla extract, flour, baking soda, baking powder, and salt together in a separate mixing bowl. Beat them into the butter mixture. Stir in the oats and raisins.

Drop the batter by slightly mounded tablespoons onto the prepared baking sheet(s). Bake until lightly browned on the bottom, 10 to 12 minutes.

Variation: Add ½ cup unsweetened shredded coconut or 1 cup chocolate chips to the batter along with the oats and raisins.

Check out other great Jamie Oliver recipes at I Heart Cooking Clubs

On another note, I am officially a diet failure. I lasted 5 days. Then hunger took over as did social events that I just couldn't help tasting all the yummy treats available. I'm still doing the exercise regime so I take comfort in that.
Are you hard on yourself when you break a diet?

Strawberry Pie

"Hello Beautiful Pie" was the first thing I said when I put the last strawberry on top. I couldn't wait to dig in with a huge dollop of whipped cream, but I had to control myself. The pie was for dessert after a bbq we had over the weekend. So I waited and waited and waited until finally it was time. Delicious! I love that this pie isn't overly sweet and it tastes so fresh. I'm not a fan of gelatin so I scoured the web for recipes without it and this one turned out great. So simple and quick.

Fresh Strawberry Pie
Adapted from Better Homes & Gardens

Ingredients
1 recipe Baked Pastry Shell
8 cups medium fresh strawberries
2/3
cup sugar
2 tablespoons cornstarch
Whipped cream (optional)

Directions

1. Prepare Baked Pastry Shell and set aside. Meanwhile remove stems from strawberries. Cut any large strawberries in half lengthwise; set aside.

2. For glaze, in a blender or food processor combine 1 cup of the strawberries and 2/3 cup water. Cover and blend or process until smooth. Add enough additional water to the mixture to equal 1-1/2 cups. In a medium saucepan combine sugar and cornstarch; stir in blended strawberry mixture. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. If desired, stir in red food coloring. Remove from heat; cool for 10 minutes. (Do not stir.)

3. Spread about 1/4 cup of the glaze over bottom and sides of Baked Pastry Shell. Arrange half of the remaining strawberries, stem ends down, in the pastry shell.

4. Carefully spoon half of the remaining glaze over berries, making sure all berries are covered. Arrange remaining berries over first layer. Spoon remaining glaze over berries, covering each. Chill for 1 to 2 hours. (After 2 hours, filling may begin to water out.) If desired, top with whipped cream.

5. Makes 8 slices

6. Fresh Peach Pie: Prepare as above, except substitute 6 cups sliced, peeled peaches for the strawberries and omit the food coloring.

As you can tell, there have been one too many cheat days during my diet. Yesterday I went wine tasting which I'll be posting about later. Today, I'm back on track (hopefully).

Perfect Chocolate Chip Cookies

We interrupt this dieting program to bring you.....Perfect Chocolate Chip Cookies.

I made these for the Memorial Day BBQ and sent the leftovers home with friends so I wouldn't be tempted to binge on them. They are best warm from the oven but do keep well for a couple days afterward.

Perfect Chocolate Chip Cookies
Adapted from Cooks Illustrated
Makes 16 cookies
Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting.

Ingredients
1 3/4cups unbleached all-purpose flour (8 3/4 ounces)
1/2teaspoon baking soda 14tablespoons unsalted butter (1 3/4 sticks)
1/2cup granulated sugar (3 1/2 ounces)
3/4cups packed dark brown sugar (5 1/4 ounces) (see note)
1teaspoon table salt 2teaspoons vanilla extract 1large egg 1 large egg yolk 1 1/4cups semisweet chocolate chips or chunks (see note)
3/4cup chopped pecans or walnuts, toasted (optional)

Instructions
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)

5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.